Beginner's Box: Variations on sweetened cornbread

Friday

Feb 29, 2008 at 12:01 AMFeb 29, 2008 at 9:00 PM

Cornbread recipes vary by region and by cook. Some are coarse and grainy, while others have a finer crumb, similar to cake. I recently stumbled upon dozens of recipes for a sweet cornbread that includes yellow cake mix. Intrigued, I baked a few.

Saimi Rote Bergmann

Cornbread recipes vary by region and by cook. Some are coarse and grainy, while others have a finer crumb, similar to cake.

I recently stumbled upon dozens of recipes for a sweet cornbread that includes yellow cake mix. Intrigued, I baked a few.

The simplest method calls for following package instructions to make cornbread and yellow cake mix in separate bowls, then stirring the two batters together with 2 tablespoons of oil.

Variations abound. Most recipes created muffins too sweet and cakelike for my taste. After experimenting, I found that using two boxes of cornbread to one box of cake mix created a corn muffin that was sweet yet still corny and coarse enough.

If you want more of a dessert muffin, try the recipe from “101 Things To Do With Yogurt,” which cuts calories by using yogurt instead of oil.

No matter which recipe you choose to follow, the cornbread muffins taste best served warm. To reheat, wrap muffin in paper towel and heat in microwave for 15-20 seconds.

Beat all ingredients together with electric mixer until blended, 2 to 3 minutes. Bake in greased 9-by-9-inch pan for 5 minutes at 400 degrees, then lower heat to 350 degrees and bake an additional 20 to 25 minutes.

Put cake mix in bowl with eggs and milk and beat with electric mixer until smooth, about 2 minutes. Add cornbread mix and stir with spoon just until blended. Spray a muffin pan with baking spray or use cupcake liners. Pour in batter, filling cups about 2/3 full. Bake at 375 degrees for about 15 minutes until muffins are firm and starting to turn golden brown. Serve warm with butter, honey butter, apple butter or tart jam.

From Saimi Bergmann, The Repository

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